Anna de Codorniu Brut Rose 75cl.

Grapes: Pinot Noir 70% and Chardonnay 30%

It begins by planning the optimal harvest time for each variety. In the case of the Chardonnay grape, it is destemmed and pressed and, after cleaning, the musts ferment at an average temperature between 15 ºC and 17 ºC. For Pinot Noir, after destemming, the must is left in contact with the skins for about 3 or 4 hours. Next, the pink-colored must is filtered and fermentation begins at a controlled temperature, after the addition of selected yeasts. Once all the fermentations have been carried out and the wines clarified, they are assembled and the resulting wine is bottled together with the tirage liquor (mixture of sugar and selected yeasts). The bottles are lowered into the underground cellars (at a constant temperature of 15ºC) where a second fermentation takes place followed by an aging period in contact with the yeast lees. In total, the wine will spend a minimum of 12 months in the winery, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediments) and disgorgement, at which time the sediments deposited after the second fermentation are extracted. Subsequently, an amount of expedition liquor is dosed that will determine its Brut dosage. Finally, the bottle is permanently covered with a cork.

View:

Delicate red cherry color. Fine and persistent bubbles.

Nose:

Aromas of red fruits, strawberries, cherries and berries with light notes of green apple.

Mouth:

In the mouth it is fine and light with a good balance between acidity and sweetness and a very refreshing finish.

It is an ideal cava for aperitifs and for drinks between meals.